Luscious Coconut Bread

By jeenikeen

Ingredients

• 1 cup unsweetened coconut
• 2 cups unbleached flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup nondairy milk (I use soy)
• 1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
• 2 tablespoons canola oil
• 2 tablespoons unsweetened applesauce
• 3/4 cup sugar
• 1 teaspoon vanilla

Details

Servings 1
Adapted from vegweb.com

Preparation

Step 1

1. Preheat the oven to 350 degrees Fahrenheit. Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns. Lightly grease a bread pan.

2. In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended.

3. Pour into prepared bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack.